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Encyklopédia rýb |
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Whether simply pouching fish or making fish sauce and soup, the stock, that ‘fumet de poisson‘, is essential in fish cuisine. Fish stock is the indispensable starting point for those most noble of creations.
Basically preparation involves simple procedures. However, don’t be mistaken: Only those who make the effort to work precisely will achieve the desired results. It begins with the fish selection: only extremely fresh fish with lean white, fleshy meat – e.g turbot, zander, burbot, plaice, brill, sole or John Dory –are appropriate. It ends with the white wine, which should be of high quality. However, if the stock is to have real class, then the vegetables and herbs must be fresh and juicy and the spices not too old.
Tip: You can find NORDSEE ready made fish stock with vegetable strips at the NORDSEE branches with NORDSEE delicatessen for the home (NORDSEE own-brand).
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